Spread coconut and macadamia nuts on a baking sheet and toast 10 minute. Remove from heat and set aside. In a medium saucepan, add sugar, coconut milk, agave syrup, salt and stir. Prepare an icebath. Bring sugar mixture to a boil on high heat. Stir in the coconut oil and reduce heat to a simmer. do not stir the mixture. Insert a candy thermometer and bring the mixture to 300F remove it from heat and dip the saucepan into ice water bath. Stir in the macadamia nuts and shredded coconut with a wooden spoon. pour the mixture onto the baking sheet and spread it with a spatula until it’s ¼ inch thick. Allow the mixture to cool completely before breaking the brittle into crumbly pieces.

how to serve:

To assemble, simply invert cake, frost with whipped cream and top with brittle pieces.